TAINO ROOTS ARTISAN KITCHEN Health Score — Gainesville, FL

219 NW 10 AVE, Gainesville, FL 32601

Inspections on file 1
High-risk violations 1
Inspected 7/20/2026
Gainesville avg 87 / 100
B
88 / 100
Good

1 high-risk issue, 1 moderate issue, 2 minor issues found

Inspected July 20, 2026 Inspection Completed - No Further Action

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How this compares

This restaurant scored better than 40% of restaurants in Gainesville. The city average ClearScore is 87 / 100.

Location

Inspection Breakdown

High Risk
1
Moderate
1
Minor
2

Violations Found

  • High Risk Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
  • Moderate In use food dispensing utensils properly stored
  • Minor Employee health knowledge; ill/symptomatic employee present
  • Minor Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located

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Frequently Asked Questions

TAINO ROOTS ARTISAN KITCHEN received a ClearScore of 88/100 (Grade B) on its inspection on July 20, 2026. 4 violations were found, including 1 high-risk issue. Overall, the kitchen was in reasonable compliance.

The most recent inspection of TAINO ROOTS ARTISAN KITCHEN on July 20, 2026 found 4 violations: 1 high-risk, 1 moderate, and 2 minor. High-risk violations are the most serious category and require immediate correction under Florida law.

TAINO ROOTS ARTISAN KITCHEN was last inspected on July 20, 2026 by the Florida Department of Business and Professional Regulation (DBPR). Florida restaurants are typically inspected 1–3 times per year on an unannounced basis, with more frequent visits following serious violations.

TAINO ROOTS ARTISAN KITCHEN received a Grade B (ClearScore 88/100) on its most recent inspection. There was 1 high-risk violation noted, which are worth reviewing before your visit. We recommend checking the specific violations listed above.

The most recent inspection found 4 violations at TAINO ROOTS ARTISAN KITCHEN: 1. Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS) 2. In use food dispensing utensils properly stored 3. Employee health knowledge; ill/symptomatic employee present. See the full inspection breakdown above for complete details on severity and category.

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